Beef Fillet Tail

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All the Tenderness of Fillet at Exceptional ValueTaken from the tapering end of the fillet, beef fillet tail offers all the tenderness and delicate flavour of prime fillet at excep tional value. It is the butcher’s secret for those who prize texture but seek a more versatile cut. Perfect for steak tartare or a classic beef stroganoff, beef fillet tail also responds beautifully to a very hot pan. The lean, succulent meat is ideal for quick, high-heat cooking that preserves its refined quality. For the best results, sear quickly and rest well. Once rested, slice thinly and serve with French fries and a crisp green salad for a lighter, sophisticated take on a classic steak dinner. Chef Val Warner Inspires"Cheaper than the main part of the cut, this tapering piece is ideal for beef tartare. I like to keep this simple and not include too many gherkins, as this can trounce an otherwise good thing. I like a larger tartare served with French fries and mustard as a single-dish lunch with a mustardy salad on the side. Occasionally I will deviate abroad, whether using soy sauce and walnut oil with umeboshi plums as the sour, or head to Mexico using green chilli, lime juice, and maybe a little cumin. Smoked oyster mayonnaise is great when replacing the raw yolk. With two shallow diagonal cuts made into the fillet, this piece can be opened out into a faster-cooking steak for the grill or pan. Be aware, however, that as tender as it is, overcooking will ruin such a prime piece of meat. Grill well and serve with half a lobster or seared scallops, both meat and fish dressed in a punchy, hot, melted garlic, tarragon, or parsley butter with a rapier slash of lemon juice to liven it all. Eat with some delicious peeled and boiled waxy potatoes. Heat the butter, as a large button of it cold is rarely melted by the heat of the meat. Sliced thinly, dunked in lime juice, then rolled in salt, oregano, black pepper, and cumin, it is good for drip dry-curing somewhere cool and eaten as a sort of semi-dried jerky that I observed in Mexico. Slice the tail in strips and flash-fry with dry-cured smoked back bacon and pre-sautéed onions and garlic, then add a little Worcestershire sauce, ketchup, cumin, oregano, and chipotle, then put in a corn tortilla or bun with crisp cheese and it’s truly delicious... lime juice and coriander squeezed and stuffed in. Alternatively, sear and put in a toasted sandwich with a melted stinky cheese and serve in waxed paper with a good dipping gravy and pickles. Just the sort of American filth I highly approve of!" Show more